I never thought a simple Chinese Steamed Fish could be so dramatic, but when I cooked a whole seabass with heaps of fresh ginger I was hooked. The fir
Growing up in a family where the kitchen was the heart of the home, I was surrounded by the intoxicating aromas of slow-simmered broths, chargrilled meats, and fresh herbs. Whether it was my grandmother’s legendary bún bò Huế, my mother’s perfectly wrapped gỏi cuốn, or the crispy bánh xèo sizzling on the pan, food was always more than just sustenance—it was storytelling, tradition, and love. My passion for Vietnamese food deepened when I began traveling across Vietnam, exploring regional specialties from Hanoi to Ho Chi Minh City. I wandered through the bustling alleyways of Saigon’s street food scene, sat on tiny plastic stools for a bowl of steaming hủ tiếu, and learned the secrets of fish sauce fermentation in Phú Quốc. These experiences shaped my understanding of Vietnamese cuisine and made me fall even more in love with its complexity, balance, and depth of flavor.
